FILLING:

1/2 c. chopped onion
1 clove garlic
1 tbsp. oil
2 tsp. chili powder
1/2 tsp. cumin
2 c. cooked beans
1 tsp. salt
2 tbsp. tomato paste
1/2 c. whole ripe olives
1/2 c. corn
1/4 c. chopped green pepper
1/4 c. chopped celery

CRUST:

2 c. boiling water
1 c. cold water
1 1/2 c. cornmeal
1 tsp. salt
1/2 tsp. chili powder
1/3 c. grated cheddar cheese

Saute vegetables for filling. When onion becomes translucent, add spices and crushed garlic.

Mash beans. Mix beans and tomato paste into vegetables. Add remaining ingredients. Adjust seasonings and set aside.

Stir cornmeal into 1 cup cold water. Then stir cornmeal mixture into 2 cups boiling water. Add crust spices. Cook and stir until thick.

Press 2/3 of the cornmeal mixture into the bottom and sides of an 8"x8" pan. Pour the bean mixture into the crust. Top with remaining cornmeal mixture. Sprinkle with cheese and bake at 350 degrees for 30 minutes.